Friday, May 25, 2007

Blogging with a Foreign Accent

Sarah's funny comment on 'Foreign' recipes inspired me to enter another one from this book. I also discovered that Sunset publishers are still in business. However, sadly, this book does not appear among their products in print.

Sift flour with sugar, baking powder, and salt. Cut the shortening into the flour. Beat together the whole eggs and the egg yolks and stir into the flour mixture, mixing well. Roll half the dough on a well-floured board and fit into a 9-inch pie pan. Pour in the Ricotta filling and cover with the remaining dough. Roll the trimmings into long strips, make the letters MC (Merry Christmas) for the center. (Are they kidding us?)This dough does not have to be slit to allow for escape of steam. When placing the rolls of dough around the edge of the pie, move them far enough in from the edge so they will not slip off during the baking period.Filling: Mix the Ricotta (similar to moist cottage cheese but without added cream) with the salt, sugar, and citron. Fold in the beaten egg whites. Turn into pastry-lined tin as directed above. Bake in a hot oven (425 degrees) for 50 minutes or until a knife inserted in the center comes out clean. Chill the pie thoroughly. Before serving, sprinkle the top with powdered sugar. Serves 8, as it is quite rich, very similar to cheese cake.

In fact, this is pretty much like a cheese cake with crust.

If my weight wasn't FINALLY starting to go down again, I might have to try this weirdness.

I'm reading Debbie Macomber's Back to Blossom Street. I love that series, and often cry over them. She is one of only a handful of authors I have found who treat infertility and adoption with accuracy and respect. Emily Giffin is another. Characters from those ladies do not 'miraculously' get pregnant as is the case in way too many books but rather adopt though a system that is treated realistically.

My husband purchased a wireless guitar for his Guitar Hero. I was asking him about what we should do this holiday weekend, and he was noncommittal. I'm a little afraid of what that means!

1 comment:

I would consider making this, as I've seen ricotta cakes in more current cookbooks. It's hilarious that they have to explain what ricotta is, though (but not citron? Was citron so much more widely available than ricotta then???)Have fun Guitar Heroing away the holiday weekend!

Subscribe by Email

About Me

Amy Alessio unleashes her extensive vintage cookbook and craft pattern collection on the unsuspecting public through her presentations and this blog. Mystery author Molly MacRae guest blogs with an unusual recipe every First Monday.